Cheese

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  • Basket cheese an 85-year tradition for Pa. firm

    cheese - Yahoo News Search Results
    17 Apr 2014 | 10:21 am
    VERONA, Pa. (AP) - Easter often is associated with the candy aisle, and its tempting display of rainbow-hued jelly beans, foil-wrapped chocolate eggs and bright-yellow marshmallow Peeps. For an 85-year-old cheese company in Verona, the 40-day Lenten season is punctuated not by sweets but by an unusual cheese ...
  • Want Social Business Buy-in? Do More Than Move Their Cheese!

    CHEESE - Bing News
    19 Apr 2014 | 12:20 am
    Are you a marketing and business leader struggling with getting support for your efforts to move the needle on social business? Bottom line, people don’t like it when you move their cheese. Although you may be an early adopter of technology and are out ...
  • And Now, Kosher Cheeses

    NYT > Cheese
    12 Apr 2014 | 10:00 pm
    Brent Delman, known as the Cheese Guy, sells about 30 types of certified kosher cheeses, allowing observant Jews to enjoy a delicacy he has always loved.
  • Lentil Salad with Dijon & Vinegar Dressing

    About.com Cheese
    17 Apr 2014 | 11:00 pm
    I always feel so virtuous when I eat lentil salads. This one, made with green lentils & carrots and doused in Dijon mustard and red wine vinegar, is also a pleasure to eat. I love the zesty dressing and tender but slightly firm texture of the lentils and carrots. It keeps well for days and can be eaten alone or over salad greens or with a fried egg on top....Read Full Post
  • On Location: Ticklemore at Sharpham Dairy in Devon

    Cheese Underground
    cheese underground lady
    5 Apr 2014 | 9:55 am
    Sharpham Dairy Owner Mark Sharman with a wheel of Ticklemore, made just that morning. If you've had the opportunity in the United States to taste Ticklemore, a pasteurized goat's milk cheese made at Sharpham Dairy in Devon, England, you are likely familiar with a creamy, white rinded cheese shaped liked a flying saucer that is often oozy around the rind and packs a flavor punch.Turns out, that cheese doesn't exist in England. In its home country, Ticklemore seems much younger, is a firm and crumbly cheese, with gentle, floral notes."I've eaten it in the United States, and I've got to say,…
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    cheese - Yahoo News Search Results

  • Basket cheese an 85-year tradition for Pa. firm

    17 Apr 2014 | 10:21 am
    VERONA, Pa. (AP) - Easter often is associated with the candy aisle, and its tempting display of rainbow-hued jelly beans, foil-wrapped chocolate eggs and bright-yellow marshmallow Peeps. For an 85-year-old cheese company in Verona, the 40-day Lenten season is punctuated not by sweets but by an unusual cheese ...
  • Quick and Easy Delicious Cheese Recipes with Perfect Italiano

    17 Apr 2014 | 3:55 am
    If you're like me and enjoy grocery shopping even though your pantry's already fully stocked, chances are you would have seen Perfect Italiano's range of cheeses in the supermarkets. Personally I prefer cheeses with milder tastes, especially those hot, toasty and melted ones fresh from the oven. I love the versatility of cheeses which have the potential to amp up any dish.
  • A stoner's dream

    16 Apr 2014 | 8:27 pm
    Review: The Big Cheese Poutinerie 3401 N. Clark St. 872-206-8749 Rating: !!! (out of 4) Off to a good start God help you if you're a stoner and you live anywhere near the intersection of Clark and Roscoe streets. There you'll find The Big Cheese Poutinerie, a new purveyor of a munchies-sating and artery-threatening dish known as poutine. Though the name itself sounds, well, less than appetizing ...
  • This Cheese-Stuffed, Bacon-Wrapped Corn Dog Is 3,000 Calories—and Only in Arizona

    16 Apr 2014 | 9:36 am
    The “D-bat Dog” is an 18-inch corn dog in Arizona that’s pumped full of cheddar cheese and wrapped in bacon. Alone, it weighs in at about 1 pound, but it’s served on top of another pound of fries.
  • Why Canadian cheese is great – and what our cheese makers can do to get even better

    16 Apr 2014 | 6:34 am
    Some cheese makers try to make too many styles of cheese before perfecting one
 
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    CHEESE - Bing News

  • Want Social Business Buy-in? Do More Than Move Their Cheese!

    19 Apr 2014 | 12:20 am
    Are you a marketing and business leader struggling with getting support for your efforts to move the needle on social business? Bottom line, people don’t like it when you move their cheese. Although you may be an early adopter of technology and are out ...
  • Ricotta Cookies: Another way to feature an Italian Easter’s star ingredient

    19 Apr 2014 | 12:19 am
    Ricotta cheese is a by-product of whey, the liquids formed during the cheese making process. The creamy white curds are the result of two high temperature processings, as well as a fermentation. Ricotta can be made from the milk of cows, sheep, goats and ...
  • Now that's a sandwich: Ron Johnson's spicy onion jam grilled cheese recipe

    18 Apr 2014 | 10:08 am
    Ron Johnson is the owner of Mrs. Dorsey's Kitchen, an outfit specializing in grilled cheese. It has gone through various iterations — at first, as a vendor in Brooklyn's DeKalb Market, then as a corporate caterer, and now as a pop-up at New York City's ...
  • How to Eat Cheese if You're Lactose Intolerant (Spoiler: It's Easy!)

    18 Apr 2014 | 6:05 am
    "All cheese is okay for the lactose intolerant," says cheese guru Liz Thorpe, author of The Cheese Chronicles. "One of the greatest myths is that you can t eat cheese if you re lactose intolerant." After working in the cheese world for over 14 years ...
  • Feature | String Cheese Incident - Song In My Head

    18 Apr 2014 | 3:07 am
    The String Cheese Incident have cemented another chapter in their extensive career as they celebrate their twentieth anniversary together as a band and the release of their first studio album in nine years - Song In My Head. The new album, which will be ...
 
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    About.com Cheese

  • Lentil Salad with Dijon & Vinegar Dressing

    17 Apr 2014 | 11:00 pm
    I always feel so virtuous when I eat lentil salads. This one, made with green lentils & carrots and doused in Dijon mustard and red wine vinegar, is also a pleasure to eat. I love the zesty dressing and tender but slightly firm texture of the lentils and carrots. It keeps well for days and can be eaten alone or over salad greens or with a fried egg on top....Read Full Post
  • Orzo and Black Bean Pasta Salad with Cilantro Pesto

    14 Apr 2014 | 11:00 pm
    With summer coming, it's time to round up some new recipes for cold pasta salad. We ate this orzo and black bean pasta salad several days in a row for lunch and it will definitely be staying in rotation for summer potlucks....Read Full Post
  • National Grilled Cheese Day

    11 Apr 2014 | 11:00 pm
    April 12th is National Grilled Cheese Day! What better way to celebrate than by cooking grilled cheese sandwiches all month long. Check out these tips for the best grilled cheese sandwich, plus some delicious sandwich recipes to get you started....Read Full Post
  • Cheddar

    9 Apr 2014 | 7:59 am
    Who doesn't like Cheddar? It's a cheese I always have in my fridge, the perfect snack, sandwich filling and topping. Learn about all the different styles of Cheddar, how it's made, and pick up some new Cheddar recipes by reading this article that's all about Cheddar cheese....Read Full Post
  • Pimento Cheese

    8 Apr 2014 | 6:11 am
    Honestly, I had never even heard of pimento cheese until recently. Unless you're from the South, it's just not something you see at parties or spread on slices of white bread for lunch. But it is delicious, in a homemade junk food kind of way. Plan to make this version of pimento cheese spread next time you have a get together and watch it fly off the table....Read Full Post
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    Cheese Underground

  • On Location: Ticklemore at Sharpham Dairy in Devon

    cheese underground lady
    5 Apr 2014 | 9:55 am
    Sharpham Dairy Owner Mark Sharman with a wheel of Ticklemore, made just that morning. If you've had the opportunity in the United States to taste Ticklemore, a pasteurized goat's milk cheese made at Sharpham Dairy in Devon, England, you are likely familiar with a creamy, white rinded cheese shaped liked a flying saucer that is often oozy around the rind and packs a flavor punch.Turns out, that cheese doesn't exist in England. In its home country, Ticklemore seems much younger, is a firm and crumbly cheese, with gentle, floral notes."I've eaten it in the United States, and I've got to say,…
  • On Location: Fighting Cheese Mites at Quickes Dairy

    cheese underground lady
    3 Apr 2014 | 3:36 pm
    Quickes Dairy Sales Manager Tom Chatfield demos the Mite Buster for us. Tom is just about the nicest, most efficient and one of the youngest sales managers in the business. I keptwanting to feed him a cookie.Ever since hearing stories from Wisconsin cheesemaker Bruce Workman about the fun of shrink wrapping random objects in a cheese cryovac machine, my husband has always dreamed of having his very own. Here's a typical conversation -- Me: what do we need a cryovac machine for? Husband: Who doesn't need a cryovac machine?Well today, I've found a new random object to covet that would make…
  • On Location: Duckett's Aged Caerphilly at Westcombe Dairy

    cheese underground lady
    2 Apr 2014 | 3:29 pm
    Westcombe Cheesemaker Tom Calver stands in thedoorway to the family's underground Caerphilly aging cellar in Somerset County, England.Perhaps without even realizing it, a maverick, next generation cheesemaker at Westcombe Dairy is rapidly changing the face of Old World cheesemaking in Somerset, England, bringing a fresh perspective and energy to the region's traditional cheeses.While cheesemaker Tom Calver may be best known for making Westcombe Traditional Farmhouse Cheddar - one of only three unpasteruized farmhouse cheddars left in England - today, he also crafts the amazing Duckett's Aged…
  • On Location: Tasting Montgomery Cheddar with Neal's Yard Dairy

    cheese underground lady
    1 Apr 2014 | 3:20 pm
    Neal's Yard Dairy Cheese Buyer Bronwen Percival and Cheesemaker JamieMontgomery compare notes during the dairy's monthly cheese tastingto select wheels for retail, wholesale and export. Just when you begin to believe you might know something about cheese after eating, breathing and writing about it for 10 years, the buyers from Neal's Yard Dairy turn up, promptly taste 30 cheeses in 60 minutes, pick out their favorites for retail, wholesale and export to the United States, and readily demonstrate that you actually know very little about your life's pursuit.Such was my morning spent today at…
  • Workshop: Goat and Sheep Milk Cheeses of Spain and Portugal

    cheese underground lady
    29 Mar 2014 | 7:41 pm
    This just in from the Wisconsin Center for Dairy Research: a few spots are still open for the April 15 Goat and Sheep Milk Cheeses of Spain and Portugal class in Madison.The short course features a special guest coming from Portugal: Mariana Marques D'Almeida, an industry consultant, technical judge and small ruminant expert from Lisbon. Attendees will learn from both lectures and a focus on hands-on learning with a 3-hour cheesemaking lab with recipes from Spain and Portugal included. The staff at CDR are super excited about the class, and encourage artisan cheesemakers to enroll.Bénédicte…
 
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    cheese « WordPress.com Tag Feed

  • Mac and Cheese Challenge

    Sean
    18 Apr 2014 | 12:03 pm
    I was asked recently to be a judge in the Vancouver Foodster’s Mac and Cheese Challenge along a hand full of other friends and media personality’s.  Being a lover of comfort food and mac and cheese especially I was more than happy to take on the challenge and extra inches that were added to my waistline.  With 10 different creations created for the Mac and Cheese Challenge spread out at 11 different locations it was my job to sample each so I teamed up with my buddy and fellow judge Sherman Chan because eating alone is never fun.  I’ve listed the dishes below in…
  • Lemon Cheesecake

    allaboutchantelle
    18 Apr 2014 | 11:55 am
    It has been a long time since I made a cheesecake so I was excited to try a new recipe after a request from my colleague for his birthday. Cheesecake may seem odd for a birthday cake but what is odd is that he does not like cake…. I cannot complain it gave me the chance to try something new, here is my Lemon Cheesecake recipe; Ingredients 400g of Chocolate Digestives 75g of Butter 600g of Cream Cheese 4 heaped tbsp of Icing Sugar Zest of 2 Lemons Juice of 1 Lemon Lemon Cheesecake Method Ground the chocolate digestives until fine Melt the butter and allow to cool slightly Mix the butter…
  • Decadent Goat Cheese & Creamy Burrata Pizza with Arugula

    Christine Elise McCarthy
    18 Apr 2014 | 11:15 am
      All Photos © Christine Elise McCarthy 2014 Follow @celisemccarthy Tweet To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE. All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links. Sometimes I feel guilty when I post a string of similar recipes, like two or three pizzas or a bunch of…
  • Mozzarella, Green Pepper, Garlic Rotini

    afewideasfloating
    18 Apr 2014 | 11:12 am
    Pasta is one of my most favorite things to cook with because you can add all kinds of ingredients to get the taste that you want. For a fresh delicious taste try this: Rotini Pasta (Cooked) (4 cups) 2 tbsp minced garlic 2 Large chopped green peppers 1 1/2 cup melted mozzarella Salt and Pepper to top   With a slice of garlic Pull apart bread, and a big glass of milk. Enjoy!  
  • I got love in my tummy...

    somethinginthewayshemoves
    18 Apr 2014 | 11:05 am
    Since I mostly feel awful & look worse I thought I would do a few different posts. With that I mind, I have decided to share one of my yummy soup recipes. I love making soup because it’s so easy & yet so satisfying. It’s also something my stomach can handle when it’s misbehaving. This is one of favourite winter warmer type soups. I know winter is technically over, but it’s still pretty damn cold in Glasgow, so hot soup is always good. Sweet potato & Carrot soup Ingredients 5 medium sized sweet potatoes 3 large carrots I tin chopped tomatoes 2 cloves of garlic Half red…
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    lucy's Whey

  • Celebrate Easter with Lucy’s Whey!

    Amy Thompson
    17 Apr 2014 | 5:00 am
    Whether you’re still looking for the perfect spot for Easter brunch or plan to spend the holiday at home, Lucy’s Whey has you covered! Join us this Sunday for brunch at Lucy’s Whey Carnegie Hill from 11 am – 6 pm. The menu will feature seasonal ingredients and special holiday dishes, including spring vegetables, cheesy potato gratin, sumptuous roast chicken and, of course, a cheese plate! This holiday prix fixe menu is available for $55 per person (tax and gratuity not included). Wine pairings will also be available. To make a reservation for Easter Brunch, please…
  • Widmer’s Wisconsin Aged Brick Cheese: Try This Authentic American Original

    lucy
    25 Feb 2014 | 9:57 pm
    Now available at Lucy’s Whey Chelsea Market: Handcrafted by Widmer’s Cheese Cellars (Theresa, WI), Aged Brick is a semi-soft washed-rind cheese made with cow’s milk and reminiscent of classic French cheeses like Pont l’Évêque (Normandy), Reblochon (Haute-Savoie) and Munster (Vosges). Aged 10-12 weeks, the lovely straw-yellow paste and orange-brown colored rind impart a distinctive piquant and savory flavor moderated by a super-smooth texture. Ideal for sandwiches, try this American original as a tasty alternative to cheddar. We like Aged Brick so much that we’ve…
  • Escape Across the Atlantic at Lucy’s Whey Carnegie Hill

    lucy
    24 Feb 2014 | 9:26 pm
    Hello! I’m Jessica, the shop manager at Lucy’s Whey Carnegie Hill. On a recent trip to London, I had the unforgettable opportunity to visit the caves at Neal’s Yard Dairy. We at Lucy’s Whey work with the world-class affineurs (the folks who age cheese to bring out the flavors and textures you know and love) at Neal’s Yard to source some of the finest cheeses available from the British Isles and Ireland. If all this cold weather has you searching for an escape, stop by the cheese shop to try some of these wonderful cheeses that I was lucky enough to taste on the…
  • A New Bread in Town: Bien Cuit at Lucy’s Whey Chelsea Market

    lucy
    16 Feb 2014 | 10:20 pm
    You know them, you love them: our famous grilled cheese sandwiches have sated the hungry masses for years at Lucy’s Whey Chelsea Market. And now we’re beginning an exciting new chapter, starting with bread from the best new bakery in the city, Bien Cuit. Call it Grilled Cheese 2.0. The classic ciabatta shape you know and love, filled with only the finest ingredients: fig jam, Vermont sharp cheddar, rosemary ham, and sweet peppadew peppers, just to name a few. Bien Cuit’s rolls grill up crispy and flaky on the outside, gooey and chewy on the inside. The perfect panini for a…
  • Guide Cupid’s Arrow with Chocolate and Cheese

    lucy
    12 Feb 2014 | 10:28 pm
    Take it from us. We’ve been working the counter at Lucy’s Whey long enough to know that chocolate and cheese are two of the surest ways to your Valentine’s heart. And the two together? A match made by Cupid! The newest chocolates on our shelves comes from Chocolat Moderne, based right here in New York City. From meticulously hand-painted hearts filled with caramel and ganache to Jackson Pollock-inspired Avant-Garde bars (our favorite flavor is Blood Orange Bergamot!), their creations form a stunning arrangement for the aesthetes in your life. Visit Lucy’s Whey Carnegie…
 
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    John Eats Cheese

  • Canned beers vs Bottle vs Draft

    Kim Kreil
    15 Apr 2014 | 8:35 pm
    Advertise here with BSAIn early October, John (of John Eats Cheese) and I ventured out to SingleCut Beersmiths in Astoria. They pride themselves on being the first brewery in Queens since the prohibition. They also like to point out that both their address and flagship beer are 19-33 (or 1933), the year prohibition ended. During the brewery tour, they informed us that they will begin canning their beer in the future, but will never bottle it. Thus begins the debate: draft, canned or bottled? Bottles For the most part, it would appear that craft beer in America is sold in bottles. With…
  • Whiskey and cheese tasting

    John Proestakes
    21 Feb 2014 | 4:02 pm
    Advertise here with BSA Stichelton and Laphroaig – peaky and misty and beguiling by Lucy Hoffman If you're a human over the age of 18 you have probably heard of or tried pairing wine and cheese. However, you're not limited to just pairing wine and cheese, you can also pair cheese with other alcoholic drinks like beer and whiskey. I was pleased to find this blog post by Lucy Hoffman of Life and Cheese about her experience pairing cheese with whiskey. Something happens when you swirl a sip of fine single malt whiskey over a mouthful of good strong cheese. The fire-water alcohol is softened as…
  • Why brie smells like ammonia

    John Proestakes
    16 Feb 2014 | 9:10 am
    Advertise here with BSA Okay, so: Yes, Brie can smell pretty strongly of ammonia. Bloomy rind cheeses, like Brie are what we called mold ripened; this basically means that, during the cheese making process a mold culture is introduced and actually becomes the white colored rind of the cheese. In Brie’s case, the culture used to ripen Brie, while feeding on the cheese proteins, produces ammonia and the associated smell. If the cheese is tightly wrapped in plastic and not allowed to breathe, or stored at very cold temperatures—such that the ammonia cannot escape—the ammonia build up is so…
  • Fontina: an Italian Alpine Cheese

    John Proestakes
    20 Oct 2013 | 11:07 am
    Advertise here with BSAFontina is an Italian raw milk cheese from the Val d'Aosta region of Italy. The Aosta Valley is a semi-autonomous, French-speaking region in the northwest of Italy, located near the Alps, by the French and Swiss borders. (Left side) Photo by Fabrizio Binello Italian Fontina is made from unpasteurized cow’s milk, is straw-colored with varying brown or tan-colored rind. Italian Fontina has protected designation of origin (PDO) status, which is enforced by the EU. This is basically a type of trademark, which applies to a specific region where a food is made. The idea…
  • Five Weekends at Murray’s Cheese Bar

    John Proestakes
    6 Oct 2013 | 12:15 pm
    Advertise here with BSAI'm not sure how it happened— but, I ended up spending the past 5 weekends at Murray’s Cheese Bar. It started as just enthusiasm for a great place and then turned into a quest for mayorship on Foursquare. I have written about my experience having the cheesemonger's choice at the beginning of this year. But, in fact, Murray's Cheese Bar has a really great menu. Below you can read about all of the food I've ordered from this place over the past five weeks: Week 1 My friend Kim and I have begun to ferret out excellent brunch locations over the past couple months and…
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